New Concept Fawn Amaro & Wine Bar Is an Atlanta One-of-a-Kind
Guests can expect a thoughtful mix of volcanic wines, amari, and seafood dishes
From the team behind The Deer and The Dove, a new drinks and dining destination leaps onto the Atlanta restaurant scene. Fawn Amaro & Wine Bar successfully marries the complexity of amaro with volcanic wines—and the taste is anything but tame.
Having lived in Decatur for almost two decades, James-Beard Award-winning chef Terry Koval and restaurateur-wife Jenn Koval are familiar with the neighborhood’s charm. Two years ago—and located just around the corner from The Deer and The Dove, and their popular cafe, B-Side Bagels—a small space became available. When Terry and beverage director Matt Watkins first poked their heads inside, they knew it had to be theirs. “Matt asked, ‘What about a wine and amaro bar?’ And I said, ‘That seems easy enough,’” says Koval. “Well, turns out it took two years to complete, and we had to tear up all the plumbing and pretty much rebuild the whole space.”
Charming interiors prove hard work pays off. Brimming with artful details and corners of intrigue, guests are greeted by a cheeky work of art dubbed Sir Barnabas. Old factory windows from England repurposed with antique glass add texture to the walls. “It’s a little bit eclectic,” says Jenn. “We have lots of quirky touches here and there, and it has a nice old-world feel.” A heron painting watches over the tasting counter, referred to as the sandbar in honor of the menu offerings.
“Originally, the food was just going to be little bar bites, but when you’re in a space for two years and you’re digging trenches and building, it starts to become personal,” says Terry. “So I decided why not do a whole dry-aged fish program.” For first-timers, begin with the Fish Plate—a creative take on charcuterie boards with bites of aged tuna bresaola, cured salmon bacon, housemade pickles, and more. Standout dishes include Blue Fin Tuna “Bone Marrow,” which can be taken like a shot, and Anchoa made with 8-month-cured anchovies, olives, whipped butter, and grilled sourdough from B-side. “One of my favorite dishes on the menu is definitely the Warm Oysters,” says Terry. “It’s a dish I had been thinking about before Fawn was even open.”
The plentiful variety of volcanic wines and amari is sure to impress connoisseurs and novices alike. Volcanic wine comes from grapes that have been grown in soil affected by a volcanic eruption at some point in its history. “It tends to make the wine more mineral-driven, acidic, and dry,” says Watkins. “And it does very well with seafood.” Traditionally used as a natural remedy and medicine, amaro is a bittersweet liquor made from dried roots. The Flagship of the Fleet is a must-try, amaro-driven cocktail, featuring Murrell’s Row Eno Amaro. Keep an eye out, your drink of choice might be served with a whimsical deer-shaped cocktail skewer.
With its deep amaro list, creative drinks, and layered design, Fawn doesn’t follow trends—every aspect is personal. Says Terry, “Fawn is meant to be a warm, inviting communal space where people can meet other people, talk to the bartender, talk to the staff, and just become part of our community there.” fawnwineamaro.com